Brunswick Stew

Name: Brunswick Stew
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 ⁄ 4 cup canola oil; 1 lb. boneless, skinless chicken thighs; 1 lb. boneless pork shoulder, cut into 2″ chunks; Kosher salt and freshly ground black pepper, to taste; 8 cloves garlic, minced; 1 large yellow onion, minced; 3 tbsp. tomato paste; 1 tsp. crushed red chile flakes; 1 tsp. dried thyme; 1 bay leaf; 1 lb. Yukon gold potatoes, peeled and cut into 1″ cubes; 1 lb. fresh or frozen corn; 4 cups chicken stock; 1 (28-oz.) can whole, peeled tomatoes, crushed by hand; 1 (15-oz.) can butter beans, drained and rinsed

Serves
serves 8-10

TODD COLEMAN

This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. This recipe first appeared in our June/July 2011 BBQ issue.

Ingredients

¹⁄₄ cup canola oil
1 lb. boneless, skinless chicken thighs
1 lb. boneless pork shoulder, cut into 2″ chunks
Kosher salt and freshly ground black pepper, to taste
8 cloves garlic, minced
1 large yellow onion, minced
3 tbsp. tomato paste
1 tsp. crushed red chile flakes
1 tsp. dried thyme
1 bay leaf
1 lb. Yukon gold potatoes, peeled and cut into 1″ cubes
1 lb. fresh or frozen corn
4 cups chicken stock
1 (28-oz.) can whole, peeled tomatoes, crushed by hand
1 (15-oz.) can butter beans, drained and rinsed

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Instructions

Step 1

Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.

Heat oil in an 8-qt. Dutch oven over medium-high heat. Season chicken and pork with salt and pepper, and, working in batches, cook, turning once, until golden brown, about 12 minutes. Transfer to a bowl and set aside. Add garlic and onion and cook, stirring, until soft, about 3 minutes. Add tomato paste, chile flakes, thyme, and bay leaf; cook for 2 minutes. Add meat back to pot along with potatoes, corn, stock, tomatoes, and beans; bring to a boil, and then reduce heat to medium-low. Cook, stirring, until meat is tender and potatoes begin to fall apart, about 1 hour. Remove meat from pot, shred with two forks; return to pot.